This is a wonderful winter supper dish and a great idea for our venison sausages. It goes down well with all the family, doesn’t require lots of ingredients and if everyone doesn’t arrive back at the same time it is happy cooking for a bit longer.
Method:
1. In a Casserole Dish brown the sausages in a tablespoon of olive oil on a medium heat.
2. Remove the sausages and add the onions, garlic and bacon and cook until golden.
3. Return the sausages to the dish and stir in the flour.
4. Next add the red wine, thyme, chicken stock and Worcester sauce, stir well and allow to cook gently for 15 minutes.
5. Add the mushrooms, season and cook for a further 20 minutes.
6. Serve with buttery mash or seasonal vegetables
